Prep 10 mins
Cook 30 mins
This recipe uses cooked brown rice, but feel free to substitute white rice. Cooking time does not include the time to cook the rice. The "spicy" in the title doesn't mean hot, but simply full of flavor and seasonings. This recipe comes from America's Best Recipes 1994, Tracing our Heritage.
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 29.58 ml olive oil
- 473.18 ml long grain brown rice, cooked
- 453.59 g can chickpeas, drained
- 118.29 ml water
- 29.58 ml parsley, chopped (fresh)
- 2.46 ml salt
- 2.46 ml dried basil
- 2.46 ml dried marjoram
- 2.46 ml ground cumin
- 1.23 ml ground turmeric
- 1.23 ml fresh ground pepper
- Saute the onion and garlic in olive oil in a large skillet over medium-high heat, stirring constantly, until tender.
- Stir in the cooked rice and the remaining ingredients. Cover the skillet, reduce the heat to low, and simmer for 15 to 20 minutes, stirring occasionally.
Wow brown rice can be good! I got a little confused with the amount of rice but it's 2 cups of cooked brown rice, not 2 cups of brown rice then cook it!
This dish is quite good but we felt it could use a bit more flavor as it wasn't as spicy as we were expecting. It was prepared exactly as written. It could be that the fault lay in spices that weren't fresh enough. I'll be trying this again after I buy fresh spices. Made for Best of 2010 Cookbooks Tag.
There are not enough stars for this recipe! So nutty and delicious! Made as directed using a gourmet aromatic whole grain brown rice. I also added addtional vegetable stock in place of water as it simmered. This is going into my Best of 2010 Cookbook. Thanks, Breezermom! Made for my fellow Unrulies Under the Influence teammate, ZWT6.